ABSTRACT
The effects of Fibersol-2 (FS-2) and sucralose on the quality characteristics of chiffon cakes were studied. Replacement of 80% of the sucrose with FS-2 and sucralose resulted in a cake batter with a higher specific gravity and peak temperature (by differential scanning calorimetry), and baked cakes with a lower volume and greater hardness. The Hunter L and b values of the crust, and a and b values of the crumb of chiffon cakes prepared with 20, 40, 50, 60, and 80% FS-2 and sucralose were higher than those with sucrose alone. The sucralose was stable during baking. As derived from descriptive analysis, replacement of 20, 40, and 50% of the sucrose with FS-2 and sucralose did not affect the sensory characteristics that were studied. The chiffon cakes prepared with 60 and 80% replacement of sucrose were lighter in crust, more yellow, and harder (only 80% replacement) in crumb than any of the other cakes. There were no differences in moistness and sweetness for any cakes. In a hedonic test, the degree of overall liking of cakes prepared with 0, 20, 40, and 50% replacement of sucrose with FS-2 and sucralose revealed no difference. However, lower degree of overall liking with 60 and 80% replacement was observed. In the storage test, for samples stored at 25°C for three days, the total plate counts (TPC) exceeded 105 CFU/g. For the samples stored at 5°C for seven days, TPC were <2 × 102 CFU/g. All samples exhibited negative coliforms. The hardness of samples significantly increased during storage. The changes in the moisture content, water activity (aw), and Hunter L,a,b values of the samples were not significantly different during storage. The sucralose was stable in chiffon cakes during storage. In descriptive analysis, the tenderness of samples significantly decreased, while other sensory qualities showed no difference during storage. The degree of overall liking of the samples decreased significantly during storage.
